Roasted Cauliflower - Gourmet | April 2007

By á-46

Ingredients

• Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.
• 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

Details

Servings 4

Preparation

Step 1

Put oven rack in middle position and preheat oven to 450°F.


Toss cauliflower with oil and salt in a large bowl.

Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.